3-302.11; Priority; Raw chicken being cut on right prep sink drainboard with raw fish thawing inside right sink and left sink thawing whole duck. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display and preparing each type of food at different times or in separate areas. Fish removed from prep sink during inspection and moved into the walk-in cooler.
1.5
16.
4-602.11; Core; Top part of ice machine where is is made is soiled with pink and black residue buildup. Ice machine bottom where ice is stored is clean. In equipment such as ice bins, and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean this part of the ice machine more frequently. No points deducted.
0.0
28.
7-204.11 ; Priority; Spray bottle of strong bleach solution (over 200ppm) hanging on side of prep sink with spray side pointing near food side. Chemical sanitizers applied to food contact surfaces shall meet the requirements and be at the correct concentration. They should also be located to not contaminate any food or clean utensils. Bleach solution diluted during inspection to 50-200ppm and relocated to another location away from food.
1.0
35.
3-501.13 ; Priority Foundation; Fish thawing in prep sink at 50F, in water. Food shall be thawed under refrigeration, or in submerged running water at 70F or below for a period of time that does not allow the raw food above 41F for more than 4 hours including the time it take to prep and cooking. Fish moved to walk-in cooler during inspection.
0.5
General Comments
Raw wings in cooler and EHS discussed the potential for par-cooked wings during visit. Paperwork emailed about keeping logs for par-cooking wings.
3-501.16 (A)(2) and (B); Priority; Several TCS food items (see temp chart) in the tall reach-in cooler observed holding at 45F. TCS (time/temperature controlled for safety) foods held cold shall be 41F or below. CDI- PIC adjusted temperature of unit during inspection. Full points assessed for repeat violation.
3.0
48.
4-501.14; Core; The warewashing machine has some food residue accumulation along the top and inside the doors. This machine shall be cleaned at least every 24 hours or as necessary to prevent recontamination of equipment. Increase cleaning frequency. Cleaning improved since previous inspection. Full point not taken.
0.5
49.
4-601.11(B) and (C); Core; Food debris/residue observed on the counter under the grill and exterior of reach-in coolers at cookline. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point may be taken for repeat violations going forward.
0.5
General Comments
Note: No final cook temperatures observed during inspection. Facility does not open to the public until 5:00pm today.
4-601.11 (A); Priority Foundation; Several plates stored as clean had food splatter, crumbs or residue on them. These were stored uncovered on lower shelves. Two metal food containers on the clean equipment rack had old sticker residue and one had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various time/temperature control for safety (TCS) foods holding above 41F (outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. CDI - all TCS food moved from small prep cooler to walk-in cooler to re-cool. This prep cooler has malfunctioned in the past. Ensure this cooler is functioning properly before using for TCS foods and check food temperatures daily. Facility has adequate refrigeration without this unit. Full points may be taken for repeat violations in the future.
1.5
23.
3-501.18; Priority; A bag of rice noodles prepared on 9/1 was observed in the reach-in cooler. TCS foods shall not be held longer than 7 days in refrigeration. CDI- noodles voluntarily discarded. No points taken today.
0.0
35.
3-501.13; Priority Foundation; Observed fish fillets thawing in a prep sink under running water of over 80F. Frozen shrimp were thawing in a tub of water in another compartment. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water at a water temperature of 70F or below. CDI- fish and shrimp had already thawed and were moved to the walk-in cooler.
Note: raw meat may exceed 41F for a period of time that does not allow thawed portions to be above 41F for more than 4 hours including the time it takes to prep and cool back down.
0.5
41.
3-304.14; Core; Sani buckets observed stored next to clean plates in two areas under the cookline. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens and single-service articles. Buckets moved during inspection. No point taken today.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple dishes/plates throughout facility were observed stored with the food-contact side exposed. Many had food debris and residue on them. Clean equipment and utensils shall be stored covered or inverted. Cover plates or store in a manner that protects from contamination.
0.5
48.
4-501.14; Core; The warewashing machine has extensive residue accumulation along the top and inside the doors. This machine shall be cleaned at least every 24 hours or as necessary to prevent recontamination of equipment. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Metal wire shelving above food prep area has some dust and
food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken today.
3-302.11; Priority; Raw chicken stored above ready-to-eat foods in bottom portion of prep cooler. Foods shall be stored to prevent cross contamination. Ensure foods are stored according to final cook temperature. CDI - foods properly arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various time/temperature control for safety (TCS) foods holding above 41F (outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. CDI - all TCS food moved from prep cooler back to walk-in freezer to re-cool. This prep cooler was malfunctioning this morning. PIC had a refrigeration technician repair prep cooler before EHS arrived. Food was placed in prep cooler before ambient air temps had re-cooled. Ensure this cooler is functioning properly before using for TCS foods.
